Cookdtv

1: Heat gingelly oil in a pressure cooker. On high heat, add the mutton pieces and saute for a few minutes until the colour starts to change and brown lightly.

2: Add all the other ingredients. Cover and pressure cook for 20 minutes on medium heat. Once pressure is released, open the cooker.

3: In a pestle and mortar, crush the garlic. Remove the stems from the dry red chillies.

4: In a pan, heat gingelly oil and add fennel seeds, cinnamon, dry red chilli and curry leaves. Once it turns aromatic, add the garlic and shallots. Saute until the shallots start to change colour.

5: Add the tomato and cook for 3-4 minutes, until it softens.

6: Add the cooked mutton and cook for 10 minutes or until the excess water dries up, stirring at regular intervals.

7: Finish with black pepper powder and a sprinkling of curry leaves. The dish is ready to serve!